Saturday, December 5, 2009

Michael's been having a fit that Hickory Farms charges $19.95 for a plain summer sausage!

He doesn't get out much! But our summer sausage is made from our locally grown all natural beef and is WAY better than theirs! Cordray Farms Beef Summer Sausage is $7 for plain and $7.50 for cheese or jalapeno and cheese. Remember us when you're doing your Christmas shopping this year!

Gary Cooper brought in "Matthew's buck"...seems Matthew didn't get out of bed in time to join his grandfather to get it himself!

Christopher and Chris Hock with his first deer!

Greg Davis brought in this big buck.

Jeremy Taylor's deer was an 8 point buck!

Jalapeno & Cheesy Summer Sausage

December Special! All corn $6

Cob corn and shelled corn is $6 per bag! While supply lasts!

Friday, December 4, 2009

Pick up a Cordray Farms Eye of Round Roast for Sunday dinner! Cordray Farms Beef-Certified SCGrown

Cordray Farms Beef Special Orders for Christmas by Dec. 9th

Hello, Friends!
Do you need special cut thick steaks for a holiday party? Are you having a standing rib roast for your New Year's Day meal? How about an applewood smoked ham for Christmas dinner? Give us a call before Wednesday, December 9th, and we'll custom cut whatever you need to make your holiday meals perfect!

Cordray Farms
Cordray's Venison Processing
6708 County Line Rd.
Ravenel, SC 29470

Wednesday, December 2, 2009


Cordray Brothers sausage and egg casserole recipe

This past duck and goose season found us with a crowd of early morning guests for Thanksgiving. Try out this easy casserole recipe. I tripled it and made it the night before with a crock pot of grits and everyone left smiling!

Cordray Brothers sausage, bulk - 1 lb.
6 eggs
2 slices of bread
2 cups of milk
1 tsp of dry mustard
3 tablespoons of onion - (I left this out, Kenneth and Tristan aren't fans!)

Mix all the ingredients together. Be sure to tear apart the bread into small pieces. Pour into a buttered casserole dish. Refrigerate overnight and cook uncovered in the morning for 45 to 60 minutes at 350 degrees. It should be slightly brown on top. As I mentioned, it doubles or triples easily for large groups!

Overnight crock pot grits
Butter or use spray oil on a large crock pot to keep your grits form sticking.
Add 2 cups of grits to 10 cups of water and 1/4 cup of butter and 1 tsp of salt. Stir everything well. Set your crock pot to low for 8 hours and you're set. Stir them again if you get the chance. I turned mine off on time and they were still good and hot at 10 hours.

Do you have recipes using Cordray Farms beef, Grooms Farm pork or Cordray's venison products? Send them to us and we'll share!

Reese Havens brought in an 8 point buck.

John Sokevitz got inducted into the Cordray's First Deer Hall of Fame with the help of Tod Sokevitz and Stephen Ostapek!

Monday, November 30, 2009

Michael Goodwin was inducted into the Cordray's First Deer Hall of Fame!

Jim Abecrombie's buck had 8 points.

5 Cordray Farms Beef Shares ready on December 9th!

Hello, Friends!
I hope ya'll had a good Thanksgiving holiday. We certainly did! We're back at work now and ready to prepare the Cordray Farms beef that we've been dry aging for the last 2 weeks. We'll have 5 Beef Shares ready for Wednesday, the 9th. Give me a call to reserve yours 843.766.7922.
Want more information on Cordray Farms Beef Shares? Click here.
Looking for Christmas gifts? We can mail out a Cordray Farms Gift Certificate for any amount to anyone on your Christmas list! Call in your credit card info and your shopping's done!

Cordray Farms
Cordray's Venison Processing
6708 County Line Rd.
Ravenel, SC 29470

Norm Cooper's having a mount done by Cordray's Taxidermy of a big bobcat.

NY Times article: As Sales Vanish Skins Stay on Alligators

At the beginning of alligator season this year, we made some changes in our pricing structure for skinning and processing alligators because of the market for alligator skins. We had to charge for skinning since we couldn't sell the hides. This article sheds more light on this problem. Sounds like it's not going to be changing, for a while anyway.
Click here for the article link.